Kombu Tsukudani Using Leftover Dashi Kombu!
cookpad.japan @cookpad_jp
Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!
Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa
Kombu Tsukudani Using Leftover Dashi Kombu!
Don't toss your dashi-gara (leftover kombu seaweed from making dashi soup stock), make tsukudani!
Simmer down to about 1 tablespoon of liquid. If you simmer any more, the kombu will harden. Recipe by Cooking S Papa
Cooking Instructions
- 1
Drain excess water from kombu seaweed leftover from making dashi stock.
- 2
Cut the kombu into 2 cm squares.
- 3
Put the water, kombu, and vinegar in a sauce pan and simmer for 20 minutes on low heat.
- 4
Add the sugar, then simmer for 10 more minutes. Add the soy sauce, sake, and mirin, then boil for 20 more minutes.
- 5
Increase the heat, then boil down the liquid. Tip the sauce pan, to check the amount of liquid; you want it to boil down close to 1 tablespoon. Be careful not to over-boil.
- 6
Sprinkle in white sesame seeds, let cool in the saucepan, then it's ready.
- 7
See the following recipe for making furikake rice topping from bonito flakes leftover from making dashi.
- 8
See the following recipe for making nori seaweed tsukudani from stale nori seaweed.
https://cookpad.wasmer.app/us/recipes/143984-dinnertime-seaweed-tsukudani
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